Poppy seed custard

Ingredients

600ml/1pt skimmed milk

2 eggs

1 tablespoon caster sugar

1 tablespoon poppy seeds

100g/4oz strawberries

100g/4oz raspberries

100g/4oz blackberries

1 tablespoon Demerara sugar

60ml/21/2fl oz red grape juice

Ways of Working

1. Preheat the oven to 150°C/300°F/Gas mark 2. Grease a soufflé dish very lightly with low-fat spread.

2. Heat the milk until just below boiling point, but do not boil.

3. Beat the eggs in a bowl with the caster sugar and poppy seeds until creamy. Whisk the milk into the egg mixture until very well mixed.

4. Stand the prepared soufflé dish in a shallow roasting tin. Pour in enough hot water from the kettle to come halfway up the sides of the dish.

5. Pour the custard into the soufflé dish, and bake in the oven for 50–60 minutes until the custard is just set and golden on top.

6. While the custard is baking, mix the fruit with the sugar and fruit juice. Chill until ready to serve with the warm baked custard.

Serves 6